OVEN POT ROAST

OVEN POT ROAST image

Categories Beef

Number Of Ingredients 13

Previous Next

3 lb Roast
Flour for dredging
Salt
Pepper
Garlic Powder
Olive Oil
2 TBS Butter
1 can Cream of Mushroom
1 packet Dry Onion Soup
2 C Beef Broth (or 2 Beef Bouillon Cubes)
2-3 med Onions
Carrots
1 8oz package of mushrooms

Steps:

Preheat oven to 275 degrees. Chop onions in half and carrots into small pieces. Season roast with salt, pepper, and garlic powder. Dredge in flour, shaking off excess. Combine mushroom soup with dry onion soup packet and set aside. Heat oil in dutch oven over med-high heat. Place onion halves in pan and brown on both sides. Remove. Brown carrots and remove. Allow pan to heat up again, and melt butter in dutch oven. Brown roast on all sides. Remove. Deglaze pan with 1/2 C of the beef broth. Return roast to pan, along with onions and carrots. Pour the rest of the beef broth into the pan. Cover the roast with the mushroom soup mixture. Place in 275* oven for 3 hrs. During the last 30-45 mins of cooking, add mushrooms to dutch oven.